Anyone knows a great strawberry cupcake recipe?!
Answers: if you know it, can you please give me a name of the book, website, or the recipe. please
Fresh Strawberry Cupcakes With White Chocolate Buttercream Frost
18 servings 1? hours 1 hour prep
CUPCAKES
1 1/2 cups chopped strawberries (about 1-pint basket)
1 1/4 cups turbinado sugar
1 teaspoon grated lemon rind
1 tablespoon cornstarch
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 eggs
1 teaspoon vanilla
3/4 cup heavy whipping cream
FROSTING
6 ounces white chocolate chips or white chocolate baking bar (do not use "baking chips," as they are not real chocolate!)
1/4 cup heavy whipping cream
1 cup butter (2 sticks)
1 cup confectioners' sugar (or more)
GARNISH
1 dozen fresh strawberries, cut in halves
Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
Mix flour, baking powder, baking soda and salt in large bowl.
Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.
heres a website with a really Yummy recipe !they have good recipes with a list of all ingredients you need , it explains how to make them , it also gives a description and it has a list of nutrition facts ..like on a box !
http://www.recipezaar.com/130144
you may also use strawberry jelly and/or syrup too...or just that !
hope you Enjoy them !!!!
if your not satisfied...heres a cute site with a pic and a recipe . They are called bleeding heart cupcakes !!
mmm.
http://www.epicurious.com/recipes/food/v...
strawberries, a cup, and a cake.
Strawberry Cupcakes
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 large egg
6 ounces Dannon? All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced
Frosting:
2 Tbsp. butter, softened
1 cup powdered sugar
2 fresh strawberries, about 2 Tbsp. mashed
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon? All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.
Yield: 12 servings
Enjoy!
yea it involves seamen.
first you cook it then you set a sail and eat it romantically with your lover. Food tastes good depending on your mood.......
Heat oven to 350.
Line 24 muffin cups with paper baking cups.
In a large bowl, combine cake mix, sour cream and eggs.
Stir with a spoon until well blended.
Reserve 1 1/2 cups batter.
Fill paper-lined muffin cups 1/2 full with remaining batter.
Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
(Muffin cups should be 3/4 full).
Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.
Cool 1 minute; remove from pan.
Cool completely.
Store in refrigerator.
Strawberry Cupcakes
INGREDIENTS:
2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
3 eggs
1 cup strawberry preserves
2/3 cup milk
PREPARATION:
Sift together the flour, salt, baking powder, and spices. In a mixing bowl, cream shortening and sugar until light. Beat in eggs then beat in preserves. Slowly beat in dry ingredients, alternating with the milk, until batter is smooth.
Pour batter into paper lined cupcake cups and bake at 350° for 25 to 30 minutes.
Makes about 2 dozen cupcakes